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Spillover: Animal Infections and the Next Human Pandemic
by David Quammen

Language

English

Pages

591

Publication Date

October 01, 2012

Product Description
Customer Reviews
<p><strong>"[Mr. Quammen] is not just among our best science writers but among our best writers, period." —Dwight Garner, <em>New York Times</em></strong></p><br /><p>The next big human pandemic—the next disease cataclysm, perhaps on the scale of AIDS or the 1918 influenza—is likely to be caused by a new virus coming to humans from wildlife. Experts call such an event “spillover” and they warn us to brace ourselves. David Quammen has tracked this subject from the jungles of Central Africa, the rooftops of Bangladesh, and the caves of southern China to the laboratories where researchers work in space suits to study lethal viruses. He illuminates the dynamics of Ebola, SARS, bird flu, Lyme disease, and other emerging threats and tells the story of AIDS and its origins as it has never before been told. <em>Spillover</em> reads like a mystery tale, full of mayhem and clues and questions. When the Next Big One arrives, what will it look like? From which innocent host animal will it emerge? Will we be ready?</p>
Ferment: A Guide to the Ancient Art of Culturing Foods, from Komb...
by Holly Davis

Language

English

Pages

272

Publication Date

March 05, 2019

Product Description
Customer Reviews
Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.
Guns, Germs, and Steel: The Fates of Human Societies
by Jared Diamond

Language

English

Pages

528

Publication Date

March 07, 2017

Product Description
Customer Reviews
<p><strong>"Fascinating.... Lays a foundation for understanding human history."—Bill Gates</strong></p><br />In this "artful, informative, and delightful" (William H. McNeill, <em>New York Review of Books</em>) book, Jared Diamond convincingly argues that geographical and environmental factors shaped the modern world. Societies that had had a head start in food production advanced beyond the hunter-gatherer stage, and then developed religion --as well as nasty germs and potent weapons of war --and adventured on sea and land to conquer and decimate preliterate cultures. A major advance in our understanding of human societies, <em>Guns, Germs, and Steel</em> chronicles the way that the modern world came to be and stunningly dismantles racially based theories of human history. Winner of the Pulitzer Prize, the Phi Beta Kappa Award in Science, the Rhone-Poulenc Prize, and the Commonwealth club of California's Gold Medal.
Domesticated: Evolution in a Man-Made World
by Richard C. Francis

Language

English

Pages

495

Publication Date

May 25, 2015

Product Description
Customer Reviews
<p><strong>Without domestication, civilization as we know it would not exist.</strong></p><br /><p>Since that fateful day when the first wolf decided to stay close to human hunters, humans and their various animal companions have thrived far beyond nearly all wild species on earth. Tameness is the key trait in the domestication of cats, dogs, horses, cows, and other mammals, from rats to reindeer. Surprisingly, with selection for tameness comes a suite of seemingly unrelated alterations, including floppy ears, skeletal and coloration changes, and sex differences. It’s a package deal known as the domestication syndrome, elements of which are also found in humans. Our highly social nature—one of the keys to our evolutionary success—is due to our own tameness. In <em>Domesticated</em>, Richard C. Francis weaves history and anthropology with cutting-edge ideas in genomics and evo devo to tell the story of how we domesticated the world, and ourselves in the process.</p>
The Old Farmer's Almanac 2020
by Old Farmer's Almanac

Language

English

Pages

304

Publication Date

September 03, 2019

Product Description
Customer Reviews
It’s another new year celebrating everything under the Sun, including the Moon, with <i>The Old Farmer’s Almanac, </i>America’s oldest continuously published periodical! Always timely, topical, and distinctively “useful, with a pleasant degree of humor,” the Almanac has been beloved for centuries by people from all walks of life.<br />  <br /> As the nation’s iconic calendar, the 2020 edition will forecast cultural, culinary, and other life-changing trends; preview notable astronomical events; provide time- and money-saving tips for gardeners of all varieties; set the hook for best fishing days; forecast traditionally 80 percent–accurate weather; and cover a range of related topics, including anniversaries, folklore, husbandry, home remedies, recipes, amusement, contests, and more—too much more to mention—all in the inimitable way it has done since 1792.<br />  
The Food Lab: Better Home Cooking Through Science
by , J. Kenji López-Alt

Language

English

Pages

962

Publication Date

September 21, 2015

Product Description
Customer Reviews
<p><strong>A <em>New York Times</em> Bestseller<br /><br />Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award<br /><br /><br /><br />"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—<em>New York Times Book Review</em></strong></p><br /><p>Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?</p><br /><p>As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In <em>The Food Lab</em>, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.</p>
Waiting Season: a novel (Book 4)
by Melanie Lageschulte

Language

English

Pages

252

Publication Date

December 01, 2018

Product Description
Customer Reviews
<b>A new year brings new challenges … and the chance to make a dream come true.</b> <br /><br />Melinda expects to spend January lounging by her farmhouse's fireplace, paging through the seed catalogs’ promises of spring. After all, the slower pace of rural life was one of the reasons she’d left the city behind. <br /><br />Instead, she must face her fears when the worst of winter’s threats arrive at her door. Braving blizzards to care for her animals, thawing her acreage’s water lines, and anxiously watching over the pregnant sheep in her barn fill her shorter days and longer nights. She trudges on because Horace’s offer stands firm: He’ll sell her the farm in the spring if she still wants to stay.<br /><br />But as winter tightens its grip on the heartland, Melinda's biggest challenges are still to come. When a series of events threatens to break her heart and shatter her hopes, can she find the courage to see the season through?<br />
Growing Season: a novel (Book 1)
by Melanie Lageschulte

Language

English

Pages

256

Publication Date

May 29, 2017

Product Description
Customer Reviews
<b>A faded farmhouse, a devoted dog. One special season.</b><br /><br />Melinda is already at a crossroads when the “for rent” sign beckons her down a dusty gravel lane. Facing forty, single and downsized from her stellar career at a big-city ad agency, she’s struggling to start over when a phone call brings her home to rural Iowa. <br /><br />It's not long before she moves to the country, takes on a rundown farm and its headstrong animals, and lands behind the counter of her family’s hardware store in the community of Prosper, whose motto is “The Great Little Town That Didn’t.” And just like the sprawling garden she tends under the summer sun, Melinda begins to thrive. But when storm clouds arrive on her horizon, can she hold on to the new life she's worked so hard to create?<br /><br />Filled with memorable characters, from a big-hearted farm dog to the weather-obsessed owner of the local co-op, “Growing Season” celebrates the twists and turns of small-town life. Discover the heartwarming series that’s filled with new friends, fresh starts and second chances.<br />
How Plants Work: The Science Behind the Amazing Things Plants Do ...
by Linda Chalker-Scott

Language

English

Pages

235

Publication Date

April 15, 2015

Product Description
Customer Reviews
<p><b> “Makes the science of plant processes accessible to home gardeners.” —<i>The American Gardener</i></b><br /><br /> Why do container plants wilt even when they’ve been regularly watered? Why did the hydrangea that thrived last year never bloom this year? Plant physiology—the study of how living things function—can solve these and most other problems gardeners regularly encounter. In <i>How Plants Work, </i>horticulture expert Linda Chalker-Scott brings the stranger-than-fiction science of the plant world to vivid life. She uncovers the mysteries of how and why plants do the things they do, and arms you with fascinating knowledge that will change the way you garden.</p>
We Are the Weather: Saving the Planet Begins at Breakfast
by Jonathan Safran Foer

Language

English

Pages

288

Publication Date

September 17, 2019

Product Description
Customer Reviews
<p><b>In <i>We Are the Weather</i>, Jonathan Safran Foer explores the central global dilemma of our time in a surprising, deeply personal, and urgent new way. </b></p><p>Some people reject the fact, overwhelmingly supported by scientists, that our planet is warming because of human activity. But do those of us who accept the reality of human-caused climate change truly believe it? If we did, surely we would be roused to act on what we know. Will future generations distinguish between those who didn’t believe in the science of global warming and those who said they accepted the science but failed to change their lives in response?</p><p>The task of saving the planet will involve a great reckoning with ourselves—with our all-too-human reluctance to sacrifice immediate comfort for the sake of the future. We have, he reveals, turned our planet into a farm for growing animal products, and the consequences are catastrophic. Only collective action will save our home and way of life. And it all starts with what we eat—and don’t eat—for breakfast.</p>

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